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Coconut Cupcakes made Two Ways

A most delicious cupcake with a special ingredient of nutmeg, adapted from Lisa Yockelson's Baking by Flavor, good enough to take second prize at cupcake contest.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12
Author: Angela Roberts

Ingredients

  • 2 1/2 cups plus 2 tablespoons all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon freshly ground nutmeg
  • 12 tablespoons butter
  • 1 1/2 cups sugar
  • 3 eggs room temperature
  • 2 teaspoons vanilla
  • 3/4 cup sour cream
  • 1 cup tightly packed coconut

Instructions

  • Preheat oven to 375 for large cupcakes, 350 for mini cupcakes.
  • Sift flour, baking soda, salt, nutmeg in a bowl. Set aside
  • Cream butter. Add sugar. Cream butter and sugar until incorporated.
  • Add eggs one at a time for at least 45 seconds
  • Add vanilla.
  • Add 1/2 of the sour cream.
  • Add half of flour mixture.
  • Add remaining sour cream.
  • Add remaining flour mixture.
  • Add coconut.
  • Bake large cupcakes for 25-30 minutes. Bake mini cupcakes for 15-18 minutes.

Notes

Will make 12 large cupcakes or approximately 44 mini cupcakes.